Carrot halwa is a traditional dessert from North India that is enjoyed by many around the world.
However, the traditional method calls for many dairy products like ghee, full-fat milk, and condensed milk. Definitely not vegan-friendly!
But don't worry, vegan foodies, we have a solution!
I am presenting a vegan way to prepare this decadent dessert. I made a stove-top version of this vegan carrot halwa a few years back that involves slow cooking.
Thanks to the amazing kitchen gadget Instant Pot pressure cooker, we can make the most delicious and authentic vegan carrot halwa in far less cooking time than the traditional dessert.
If you like halwa recipes, please check out my butternut squash halwa recipe.
Why you'll love this
- Deliciously sweet and creamy vegan carrot halwa with no dairy products.
- The main ingredients are very simple and available easily.
- It is a delicious way to enjoy healthy carrots in a dessert format.
My family loved this Instant Pot gajar halwa because it's delicious without whole milk, ghee, or milk solids. I hope you will enjoy this popular Indian dessert just like we did. 🙂
- Carrots (peeled and grated)
- Non-dairy milk (such as oat or almond milk)
- Vegan ghee or avocado oil
- Green cardamom
- Cashew nuts
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Press saute mode and two tablespoons of ghee or two teaspoons of vegan butter into the inner pot.
Add grated carrots and saute for 2-3 minutes when it starts to heat up.
Add oat milk and water. Secure the lid, close the pressure valve, and set it for 2 minutes on high pressure for pressure cooking.
Open the quick release valve to release any remaining pressure.
Press saute (or low heat) and add sugar. Stir for 10 minutes or until most of the liquid has reduced.
Add remaining ghee or avocado oil and almond flour/meal, and saute the carrots for another 6-8 minutes, or until they dry and the ghee separates from the mixture. The carrots should look dark/reddish in color.
Add the cardamom powder, mix well, and then garnish with roasted nuts(if desired)
Serve warm or chilled.
If the halwa is too thick, add a few tablespoons of non-dairy milk to thin it out.
You can add some raisins and pistachio nuts for texture and flavor.
It's okay if you add carrots directly to the pot without sauteing.
- Oat milk: Use different types of non-dairy milk to get creative with flavors. Coconut, almond, or cashew nut milk will add an interesting flavor twist!
- Sweet: Substitute sugar for jaggery to take the health factor one notch higher.
- Almond meal/flour: Subsititute with coconut flour if you are allergic to almond flour.
Vegan carrot halwa in the Instant Pot is best served warm or at room temperature, as it thickens and sets when cooled down.
Enjoy it as it is, or serve it with a scoop of dairy-free Vanilla ice cream. It's also perfect as an after-dinner dessert or for special occasions.
You can make this vegan carrot halwa in the Instant Pot a day ahead and store it in an airtight container. Warm up in the microwave or on the stovetop before serving.
The carrot halwa recipe is nut-free by default, but you can still add some roasted nuts as garnish. Avoid using almond meal in the recipe if you're allergic to nuts.
Absolutely! You can substitute the sugar for jaggery to make a healthier version of this delicious treat. Just make sure to adjust the amount depending on how sweet you prefer your halwa.
I used almond flour. You could also use cashew paste and coconut cream.
Yes, you can definitely use shredded carrots for this vegan carrot halwa in the Instant Pot. The texture might be slightly different compared to grated carrots.
If your gajar halwa is too watery, it means that you have added too much non-dairy milk. To fix this, turn the Instant Pot on sauté mode again let everything cook for a few more minutes, and add a few more tablespoons of almond flour until all the liquid has been absorbed.
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Easy Gajar Halwa In Instant Pot
Check above for step-by-step pictures (most of my recipes include pictures)
- First, wash the carrots and peel the skin. Use a food processor to grate the carrots. Or use a grater.
- Press saute mode and two tablespoons of ghee or two teaspoons of vegan butter into the inner pot.
- Add grated carrots and saute for 2-3 minutes when it starts to heat up.4½ cup carrot
- Add oat milk and water. Secure the lid, close the pressure valve, and set it for 2 minutes on high pressure for pressure cooking.½ cup oat milk, ¼ cup water
- Open the quick release valve to release any remaining pressure.
- Press saute (low heat) and add sugar. Stir for 10 minutes or until most of the liquid has reduced.½ cup sugar
- Add remaining ghee or avocado oil and almond flour/meal, and saute the carrots for another 6 minutes, or until they dry and the ghee separates from the mixture. The carrots should look dark/reddish in color.¾ cup almond flour/meal
- Add the cardamom powder, saffron strands mix well, and then garnish with roasted nuts(if desired)½ teaspoon cardamom powder, 5 saffron strands, 3 tablespoon cashews
- Serve warm or chilled.
- If the halwa is too thick, add a few tablespoons of non-dairy milk to thin it out.
- You can add some raisins and pistachio nuts for texture and flavor.
YOUR OWN NOTES
Nutritional information is an estimation only.